Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray.
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set the bowl aside.
Cream Butter and Sugars
In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract.
Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in Apples and Walnuts
Gently fold in the diced apples and chopped walnuts into the batter until evenly distributed.
Fill Muffin Cups
Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Cool the Muffins
Once baked, allow the muffins to cool in the tin for 5 minutes. Afterward, transfer them to a wire rack to cool completely.
Drizzle with Caramel Sauce
After the muffins have cooled, drizzle caramel sauce over the tops before serving.
Notes
Storage Advice
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Variations
For added flavor, consider adding a teaspoon of nutmeg or using different nuts such as pecans or almonds.
Serving Suggestions
These muffins can be served warm or at room temperature and are delicious with a cup of coffee or tea.
